Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage

“…Auerswald, Peters, Brü ckner, Krumbein, and Kuchenbuch (1999), Bozkurt and Bayram (2006), and Sousa, Canet, Alvarez, and Fernández (2007) found a significant (p < 0.05) positive correlation between instrumental and sensory evaluation for blackberries, tomato and sucuk, respectively.…”

Berry Pectins: Microwave-Assisted Extraction and Rheological Properties

“…are rich sources of biologically active compounds; their high vitamin and antioxidant content is well known today (Fukumoto and Mazza 2000). Thus, high amount of berry fruits is being processed nowadays (Koroknai et al 2008;Sousa et al 2007). The annual berry production (including raspberry, elderberry, strawberry, red currant and black currant) is approximately 27,000 t in Hungary, though it is difficult to estimate since its majority is grown in small and medium enterprises (SMEs) and small farms.…”

Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation

“…A large part of these compounds act by interacting with the cell wall components, reducing the ice crystal growth and maintaining the integrity of the microstructure after thawing (RESENDE; CAL-VIDAL, 2002). According to Sousa et al (2007), the calcium influence on the texture of vegetables is due to the formation of calcium bridges among galacturonic acids. McFeeters and Armstrong (1984) suggested that the calcium effect on the texture was a result of the bonding of the calcium to the pectic group of carboxyl radicals.…”